Hello,
I sure this topic has been posted but can't find it...just wondering what some of the common causes of dough being very fragile and ripping? I have tried using 100% 00 flour recipes, 95% OO and 5 % bread flour recipes but I constantly have dough so soft it rips quite easily. I like my crust thin so want a dough thats strong enough to hold up in the pizza oven and not rip when stretching. I also wondering what common cause of dough that keeps shrinking on my when stretching out?
thanks
